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Gluten Free Chicken Burrito Bowl

Holy cow, this recipe has been made in our house every week since July 2018. My mister raved over how much flavor this has and asked for it over and over so now, I just know that this is one dish we’ll keep on the meal plan each week until he cries mercy and asks for something different.

I’ve even taken to teaching him how to make it so that we can spend some quality time together making our food for the week and he builds his kitchen skills should he ever need to cook for me. At first, this one took us a while to make but we’ve gotten it down a science and it can be done in as little as 25 minutes if you’ve got everything ready to go.

Just look at all that goodness. Full of veg, protein, and healthy carbs. Before we found out that mister can’t have rice, I even made this with brown rice. So, if you’re not intolerant of rice know that it’s an option if you’ve extra laying around.

Yield: 4

Gluten Free Chicken Burrito Bowl

prep time: 15 minscook time: 30 minstotal time: 45 mins


    Wet Rub

    • 2 tablespoons extra virgin olive oil

    • 1 teaspoon chili powder

    • 1/4 teaspoon cayenne pepper

    • 1 teaspoon paprika

    • 1 teaspoon garlic powder

    • 1 pound boneless skinless chicken breast

    Sautéed Peppers and Onions

    • 1 tablespoon olive oil

    • 1 green bell pepper, sliced

    • 1 red bell pepper, sliced

    • 1 onion, sliced

    Mexican Cauliflower Rice

    • 1 12-ounce bag cauliflower rice, or one head cauliflower

    • 1/2 teaspoon onion powder

    • 1/2 teaspoon garlic powder, more to taste

    • 1/2 teaspoon sea salt, more to taste

    • 1/2 teaspoon black pepper, more to taste

    • 1 tablespoon tomato paste or  2 tablespoons tomato sauce

    • 1/2 teaspoon cumin

    • 1 teaspoon paprika

    Chipotle Crema

    • 1/3 cup mayo

    • 1 teaspoon chili powder

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1/2 teaspoon paprika

    • 1/4 teaspoon ground cumin

    • 1/2 teaspoon sea Salt

    • 1/2 teaspoon pepper

    • 1 tablespoon lime juice

    Other Items

    1 can of black beans, drained  & rinsed

    1 container of fresh salsa of choice (or pico de gallo)



1. Rinse chicken and remove any unwanted pieces. Pat dry with paper towel. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub. Put bowl covered in the fridge until you're ready to grill the chicken. I've left this in the marinade anywhere from 30 mins to overnight.

2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through. I like to use a George Foreman grill to make this process even speedier.

3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. (The oil is not necessary if you have good non-stick cookware.) Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through, Take off the head and set aside. Divide evenly between meal prep containers.

4. Once the chicken is cooked through, let cool, dice and place on top of cauli rice in containers.

5. In the same skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and add to one side of the meal prep containers.

6. Drain and rinse beans in a mesh colander. Add to one side of the meal prep container. I usually use 2 1/2 spoonfuls to each container.

7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined. Add on top of the chicken in the containers.

8. Add your salsa or pico de gallo of choice to the bowl. I use 2-3 tablespoons per container.

Created using The Recipes Generator



Baked Cauliflower Latkes

Total Time:

 40 min.

Prep Time:

 10 min.

Cooking Time:

 30 min.


16 servings, 1 latke each


2 Tbsp. extra virgin olive oil, divided use

2 cups hot water

1½ lb. medium cauliflower, cut into florets, hard stem discarded

2 large eggs

½ medium onion, finely chopped

2 Tbsp. whole wheat flour

½ tsp. sea salt

¼ tsp. garlic powder


1. Preheat oven to 400° F.

2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.

3. Bring water to boil in medium saucepan over medium-high heat.

4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel. 

5. Place cauliflower in a large bowl; mash with a fork.

6. Add eggs, onion, flour, salt, and garlic powder; mix well.

7. Using ¼ cup measuring cup, scoop mixture into patties and place on prepared baking sheet. 8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.



Cauliflower Rice

Including more vegetables in your diet requires some creative thinking. This is a recipe that does just that. Try something new and see how you like it. A great way to get more cauliflower in your diet!


1 large head of cauliflower, cut into large chunks

2 tablespoons of extra-virgin olive oil

Salt and pepper to taste

Optional seasonings:

Pinch of garlic salt, chopped onions, chopped garlic

It’s really just 2 easy steps:
‘Rice’ by pulsing florets in a food processor until it’s broken down into bits that resemble small grains or grate against a box grater
    Cook in one of two ways:
    1. Heat up some fat like butter, ghee, or oil in a sauté pan or skillet and add cauliflower.  Sauté for 5 to 7 minutes, until tender but still crunchy. Flavor with salt, pepper, or even other spices!
    2. Microwave for ~5 minutes, stirring once midway through. Toss with butter, ghee, or extra-virgin olive oil when hot. Season to taste with salt
Nutrition Information:
Servings per recipe: 4

Nutrition per serving: Calories: 113; Total Fat: 7g; Cholesterol: 0mg; Sodium: 160mg; Total Carbohydrates: 11.1.g; Fiber: 5.2g; Protein: 4.2g